Christmas is coming. Everyone knows what that means–smoking meat on the grill!

A big holiday treat in PR is roast pig (shoulder or ham); called pernil. I’m doing a Chicago-Camuy fusion by using the PR spices and then slow smoke roasting (4-6 hours) the shoulder over hickory. I did a test run the other night and it came out great. Nothing like being able to BBQ in December.

Things have been pretty quiet around here. Christmas is PR pretty much goes from 12/17 through 01/09, so we’ve been trying to stay away from the stores and whatnot, since they are madhouses.

We started working on another (taller) bat house, which we should have wrapped up shortly (we’re waiting on one of Evelyn’s young cousins to stop by, since he wanted to help out). The first bat house looks really sharp, now that it’s all painted and stained. Hopefully the bats like it, because the mosquitos have been getting out of hand recently (not enough rain, so the standing water isn’t getting “cleaned out”).

Tomorrow (Christmas Eve) we’re probably going to be visting our friends @ TJ Ranch in Arecibo/Utuado (east of Lago Dos Bocas, for those checking on a map). It’s Tony’s birthday, so it should be a good time. We’ll spend Christmas here in Camuy with Ev’s Mom & Dad.

We wish all of our friends and family a very merry Christmas. We’ll be thinking of all of you with a drink in one hand and a chunk of roast pork in the other.